First prepare the sauce: In a blender, or using a deep large cup and an immersion blender, combine the garlic, ½ teaspoon of the salt, lime juice, coconut milk, almond butter, tamari, ginger, and curry paste. Puree well. Pour the sauce into a baking dish (8 by 12-inch, or similar size) and stir in the red pepper flakes. Add the chickpeas, zucchini, green onions, and lime leaves (if using), and stir well.

Cover the dish with foil and bake for 35 minutes. Then remove the foil, stir, and bake for another 5 to 10 minutes uncovered. (Note that the sauce should thicken but can become too thick, so keep an eye on it, and remove once it begins to thicken, so it is does not become pasty.)

Add a few pinches of salt to taste, if desired. Serve, topping the portions with fresh herbs, if desired, and with a lime wedge on the side.

Variations: Almond butter is my first choice in this recipe, but consider switching it up occasionally with natural peanut or cashew butter in place of the almond.

Feel free to substitute other veggies in part or in whole for the zucchini. I love zucchini, so it is a natural choice for me. Other veggies to consider are sliced red peppers (and these add a lovely color), chopped cauliflower, steamed potatoes, or snow peas.

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My wife bought me this book and this recipe was the first one I made – it turned out a heck of a lot better than I expected. It was relatively easy to make and so delicious. I will definitely be making this again but next time I will probably add a little more heat to it (more curry and/or red pepper flakes). Highly recommended.

I loved the easiness of this curry and how quick it came together, however, even though it was nice I felt it lacked something flavor-wise. Not sure what though. My family and I eat at our local Thai restaurant almost weekly so perhaps I’m comparing it to that. The flavor was not as bold as I’d hoped. Still, it was gobbled up and we did enjoy it.